Feb. 19, 2013

Plain yogurt is less expensive and can be jazzed up with fresh fruit, honey or other add-ins. / Getty Images

Written by

Tammy Algood

For The Tennessean

Well before yogurt became the smart thing to grab on the way out the door in the mornings, I was on the band wagon. Maybe it was because my father was a dairy specialist with the university, so we always had lots of products in our fridge. Back then, we added a spoonful of honey or some diced fruit because the only yogurt you could buy was plain.

Now, with the vast array of flavors and add-ons available, yogurt has become more popular than ever. But I still find myself purchasing plain yogurt on a regular basis. For one thing, it’s less expensive than those individually packaged items, and I still like adding my own enhancements to the mix. Plus, I always have a container of yogurt cheese being made in my refrigerator.

The thick, custard-like product is made by fermenting pasteurized milk and adding cultures, in much the same way as buttermilk and sour cream, which also lends its signature tang.

Like most dairy products, the key to keeping it fresh is by keeping it cold. That’s why it’s positioned in the supermarket to be one of the last items you grab before heading to the checkout. It should be one of the first things you put back into refrigeration when you arrive home.

The “use by” date stamped on the package is your best guide for the length of storage. Storage past that date will result in a higher acidity and more product separation. If there is a bit of separation when you open the container, simply stir it back together just as you would sour cream.

If you want to make your own frozen yogurt, use an ice cream machine. This will give you the smoothest outcome. If it freezes solid, allow it to stand at room temperature around 30 minutes before serving.